Description
These Crack Chicken Stuffed Baked Potatoes are a delicious and hearty meal that combines the flavors of creamy ranch chicken with fluffy baked potatoes, topped with cheese and bacon. Perfect for a comforting dinner or a crowd-pleasing dish.
Ingredients
Units
Scale
For the Crack Chicken:
- 4 pounds Large Russet Potatoes (4-6 potatoes)
- 1 pound Boneless skinless chicken breast (2-3 breasts)
- 1 tablespoon Ranch seasoning mix
- 4 ounces Block cream cheese
- 3 slices Cooked bacon, diced or crumbled
- 1 cup Freshly grated Sharp Cheddar Cheese
Optional Toppings:
- Extra bacon, chopped chives
- Ranch dressing drizzle
- Blue cheese crumbles
Instructions
- Crack Chicken: Add chicken to the slow cooker and sprinkle with Ranch seasoning mix. Place a block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5-3 hours or LOW for about 4-5 hours. When the chicken is done, shred it and mix in chopped bacon and cheddar.
- Baked Potatoes: Prepare potatoes in the oven or microwave until fork-tender.
- Assembly: Fluff the potatoes, stuff with chicken mixture, top with cheese and bacon. Broil for 5 minutes until cheese is melted and bubbly. Garnish with chives and Ranch dressing.
Notes
- The recipe is best enjoyed fresh. Leftover assembled potatoes can be stored in the fridge for up to 2 days.
- The serving amounts are approximate. Select similar-sized potatoes for best results.
- This recipe works well with leftover shredded chicken too.
- Any extra chicken can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
